Stir-Fried Vegetables and Tempeh With Spicy Peanut Sauce
- Ready In:
- 45mins
- Ingredients:
- 20
- Serves:
-
8
ingredients
-
SAUCE
- 1⁄4 cup garlic clove, peeled
- 1⁄4 cup fresh ginger, peeled, coursely chopped
- 1 cup creamy peanut butter
- 1⁄2 cup peanut oil
- 1⁄2 cup orange juice
- 1⁄2 cup tamari
- 1⁄3 cup honey
- 1⁄4 cup vinegar
- 1 tablespoon sesame oil
- 1 teaspoon chili powder
- 1⁄8 teaspoon cayenne
-
TO COMPLETE THE DISH
- 3 tablespoons canola oil, divided
- 1⁄2 lb tempeh, cut into small triangles
- 2 tablespoons tamari
- 12 ounces pasta, curly shape
- 4 cups broccoli, chopped
- 2 medium carrots, cut into matchsticks (about 1 cup)
- 2 cups bok choy, sliced (about 4 stalks)
- 1 red bell pepper, thinly sliced (about 1 cup)
- 2 cups zucchini, chopped
directions
- Sauce.
- Process the garlic and ginger in a food processor until finely chopped.
- Add the peanut butter, peanut oil, orange juice, tamari, honey, vinegar, sesame oil, chili powder and cayenne, processing until smooth.
- Put half of the sauce in a small saucepan, and refrigerate the rest for another meal.
- Heat the peanut sauce over very low heat, stirring occasionally.
- Pasta.
- Cook pasta according to package.
- To complete the dish.
- Heat 2 T. of canola oil in a skillet over medium heat.
- Sauté the tempeh until lightly browned on all sides, about 10 minutes.
- Pour on the 2 T. tamari and stir quickly to distribute it.
- Transfer the tempeh to a large serving bowl.
- Heat the remaining 1 T. of canola oil in the skillet over medium heat.
- Sauté the broccoli and carrots 2-3 minutes.
- Add the bok choy, red pepper and zucchini and cook until just tender, about 3-4 minutes.
- Add the tempeh and cook just until warmed through, about 1-2 minutes more.
- Transfer to the serving bowl.
- Drain the pasta and toss it with the tempeh and vegetables.
- Add all but a few tablespoons of the hot peanut sauce, and toss again.
- Pour on the reserved sauce, and serve.
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RECIPE SUBMITTED BY
Katey in GB
United States